10-Minute Asian Cucumber Salad

5 from 4 votes

Crisp, bright, and a with kick of spice, this Asian Cucumber Salad has it all. Plus, it's ready in just 10 minutes with minimal ingredients.

Prep Time10

Total Time10

Course: Salad/Side Dish

Cuisine: asian

Diet: Gluten Free, Vegan

Servings: servings

Author: Jamie Vespa MS, RD

Equipment

Mixing bowls
Chef's knife

Ingredients

6 Persian cucumbers ("mini cucumbers"), cut lengthwise into halves, then sliced at a diagonal into thin pieces (about 1 lb.)
1/2 tsp. kosher salt
3 Tbsp. rice vinegar
2 tsp. toasted sesame oil
2 to 3 tsp. chili-garlic sauce (depending on desired level of spice)
1/2 tsp. granulated sugar
1/3 cup chopped roasted cashews (or peanuts)
Optional add-ins: finely chopped cilantro, toasted sesame seeds, sesame sticks, or scallions.

Instructions

Toss cucumbers with ½ teaspoon salt in a colander. Set aside to drain for 10 minutes.
Prepare dressing by adding rice vinegar, sesame oil, chili-garlic sauce, and sugar to a large bowl; whisk to combine.
Transfer salted cucumbers to the bowl with dressing and toss to coat. Add any additional add-ins, top with chopped cashews, and serve immediately.

Notes

*This salad is best enjoyed fresh as soon as you mix in the dressing.

Nutrition